Junk the Jell-O: 5 Summer Jelled Recipes Using Agar

We're in the thick of it: Summertime! And that means fruit coolers, iced tea, fresh pies and gelled desserts! But hold up. Before you get started on the Strawberry Jell-O Mold or the Banana Cream Pie, do you know where your gelatin comes from? If not, read our gelatin article for the not-so appetizing details. Did you read it? Great. Now you’re wondering what alternatives you have for using gelatin in cold pies, gelled dishes and custards. Meet the all-natural, completely plant-based alternative to animal gelatin: Agar.

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Made from seaweed, agar is the same stuff scientists use in the bio lab for petri dishes. It’s naturally gelatinous and does exactly the same thing normal gelatin does in the kitchen—it gels! Not only is agar cruelty- and animal-free, it’s also quite nutritious. Virtually calorie- and fat-free, agar is rich in calcium, iron and other minerals. It helps to cleanse the liver, release toxins, increase digestion and soothe the intestines.

With these “No-Jello” recipes, you can indulge in summer gelled treats without the animal cruelty, while giving your body a natural health boost. Rave on with your petri dish, you new-age scientist, you.

Coconut Custard

1 cup milk (dairy or non-dairy)

2 tablespoons cornstarch

1 tablespoon agar flakes

1 (14-ounce) can coconut milk

½ cup raw sugar

1 teaspoon vanilla extract

¼ teaspoon sea salt

Whisk together ½ cup milk and cornstarch in a small bowl. Set aside.

Whisk together milk and agar in a small saucepan until dissolved. Bring to a boil over medium heat, stirring constantly. Simmer 1 minute; reduce heat to low. Add cornstarch mixture, stirring until mixed. Add coconut milk and sugar; cook until thickened, stirring, about 5 minutes.

Remove mixture from heat. Whisk in vanilla and salt. Pour into custard dishes or ramekins. Cover and chill until set, about 2 hours. Serve cold.